This vegan soup recipe comes from my friend Mercedes in Guam. She created it and it is not only delicious, it is easy. It is also vegan to boot.
All you need for this soup are four ingredients. Beets, beans, coconut milk and vegetable bouillon. The one we use is a paste called ‘Better Than Bouillon” which is organic and has no MSG or additives. If you would rather not use this you can go ahead and use salt.
The beets that we use for this recipe are cooked and peeled. Beets take a while to cook and you can boil them, steam them or roast them in the oven. Whichever method you decide to use simply cook them until they are soft. Let them cool down and then peel them. A good way to peel them so that your hands don’t get stained is by using paper towels. Simply wrap the beet and twist off the peel. Quarter it as soon as it is peeled.
Beets have great antioxidant, anti-inflammatory and detoxification properties. They are loaded in folate, manganese, potassium and other minerals. They also have a high fiber content.
Mercedes adds beans to this soup for protein. You can use black or white beans — whichever you prefer. Make sure to rinse them well before you use them. Beans contain high levels of protein, calcium, iron, magnesium and vitamin B.
Finally, you will be using coconut milk. Coconut milk is not only delicious and creamy it is a good source of polyunsaturated fat. As you can see this is a very healthy meal that is loaded in vitamins and minerals.
This is what you are going to need for this delicious vegan soup recipe:
2 medium cooked beets – peeled and quartered
1 – 15 oz. (425 grams) can of black or white beans
1 – 13.5 oz. (400 ml) can coconut milk
1 TBS vegetable bouillon paste or 3 small cubes
Drain the beans and rinse them well. Rinse the can and fill it with water.
Place the beets and the can full of water in a blender and blend until smooth.
Add the beans and the coconut milk and blend until smooth. Transfer the soup to a pot.
Add the bouillon and stir until mixed in well. Heat the soup and serve.